An epicurean adventure to: South Africa
This traditional curried noodle salad is a carnival of flavours and textures - tangy, sweet and spicy, with tender pasta balanced by crunchy veggies. No wonder it's such a constant crowd-pleaser and has stood the test of time across all these decades.
It's made in four easy steps; cook the pasta, chop the veg, mix the dressing and combine. Voila!
Possibly its best feature is that it can - and should - be made in advance. It's at its best the following day and even better still the day after that.
Perfect for picnics, lunch boxes and the all-important barbeque, or 'braai' as we call it in South Africa.
It's unclear why this dish is mainly known as a noodle salad since it's made with pasta. It could just be down to the limited culinary terminologies used at the time it was invented.
It's hugely popular in South Africa where it's known as 'Kerrie Noedelslaai'.
Another great salad recipe for larger gatherings that can be made in advance is this healthy brown rice salad.
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Fast facts - South Africa
| Location | Southernmost tip of the African continent. It is bordered by Namibia, Botswana, Zimbabwe, Mozambique, Eswatini (formerly Swaziland) and Lesotho. |
| Language | South Africa has 11 official languages - English, Afrikaans, Zulu, Xhosa, Sotho, Tswana, Pedi, Venda, Tsonga, Swati, and Ndebele. English is widely spoken and is the language of business, while Zulu and Xhosa are the most commonly spoken African languages. |
| Population | Circa 60.2 million |
| Trivia | South Africa has the world's largest ostrich population and is a major exporter of ostrich products, including feathers and meat. |
What's to love about this recipe
- The curry dressing adds a unique and bold flavour to the salad that's both spicy and sweet. Always a winning combination.
- It's a filling side dish for those times when a green salad just won't do.
- This delicious curry noodle salad is easy to prepare and can be made ahead of time.
- It can be made in a big batch and served cold, removing a lot of stress from hosting a large gathering. Alternatively, you can very easily half the recipe.
- Made from mostly store cupboard ingredients.
- Adjust the spice level to your preference.
- Vegan and vegetarian-friendly pasta salad recipe.
Key ingredient notes and substitutions
Pasta
Choose your favourite pasta shape. We recommend shells and twisty shapes like fusilli and rotini because they work exceptionally well, allowing the sauce to cling to them.
Don't overcook the pasta because it will sit in the dressing overnight, absorbing more liquid.
Red bell pepper
Also known as capsicum in the US. You can use red, yellow, orange or green peppers, but the red pepper is the sweetest and offers the best colour.
Additionally, besides red bell peppers, feel free to use long-pointed red peppers.
Red onion
Red onion can be substituted with white onion, green onion (spring onion) or shallots.
It's important to finely chop the onion to prevent biting into unpleasantly large chunks.
Vinegar
White vinegar is the traditional ingredient, for instance, white wine vinegar.
We have used Balsamic before and although it's a lovely flavour to add, be aware that it's quite sweet, so you may need to lower the amount of sugar you're adding to balance it out.
Oil
Use any neutral-flavoured oil like sunflower, olive, canola or vegetable oil.
Granulated sugar
You can also use caster sugar.
Chutney
Our preferred chutney for this pasta salad is the classic Mrs Ball's Peach chutney. Alternatively, you can opt for a different fruit chutney, such as mango.
Tabasco
For a gentle simmer in our curry noodle salad, we prefer using about 25-30 drops of Tabasco.
Adjust to your liking, but it's wise to begin with a bit less and add more later. Especially if serving a diverse group or people, erring on the milder side is a safer bet.
How to make this pasta curry salad: Step-by-step
- Cook the pasta in salt water according to the package directions. Don't overcook it as it will continue absorbing the curry sauce it will be dressed with.
- Once cooked, drain it well using a colander. After draining, transfer the pasta to a large bowl.
- Finely chop the red bell pepper and the onion.
- Mix together the tomato sauce, vinegar, olive oil, sugar, curry powder, chutney, tabasco sauce and black pepper in a bowl.
- Add the chopped vegetables to the pasta. Mix well.
- Add the sauce and stir it through.
When incorporating the sauce into the pasta, avoid adding it all at once at first.
Different kinds of pasta absorb water differently during cooking, expanding less, so you might need slightly less sauce for some types. Add some sauce, stir it in and decide whether to add more or stop.
- Cover the bowl with plastic wrap and store it in the fridge overnight. Give it a stir once or twice to distribute the dressing.
- Transfer the curry noodle salad to a serving dish and finish off with a scattering of chopped parsley, basil or coriander if you prefer.
Top tips
- Avoid overcooking the pasta, as it will sit in the dressing for hours, continuing to absorb liquid. Cook it al dente and drain it thoroughly.
- When incorporating the sauce into the pasta, avoid adding it all at once at first.
Different kinds of pasta absorb water differently during cooking, expanding less, so you might need slightly less sauce for some types.
Add some sauce, stir it in and decide whether to add more or stop. Most of the time, you'll likely use all the sauce.
Storage
This salad lasts well for up to 5 days in the fridge. Honestly, it gets better by the next day and even the day after that. You can serve it fridge cold or at room temperature.
Not suitable for freezing.
Serving suggestions
- Sprinkle with chopped parsley or sesame seeds.
- Add another sprinkling of black pepper.
- Can be enjoyed as a salad, a side or as a main meal. It goes really well with grilled meat, like steak, chops, roast chicken and ribs.
- Another variation to this recipe is to add tinned peaches or dried apricots to the salad.
More recipes with curry
More filling salad recipes
More recipes from South Africa
Recipe
Curry noodle salad (Kerrie noedelslaai)
Ingredients
- 500 gram uncooked, dry pasta - fusilli, conchiglioni (pasta shells) etc
- 1 red bell pepper - chopped into small cubes
- 1 red onion - roughly 180g, finely chopped
- 200 millilitre tomato sauce
- 100 millilitre white vinegar - like white wine vinegar
- 100 millilitre oil - like olive, sunflower or vegetable oil
- 180 millilitre granulated sugar - or 160g
- 5 teaspoons mild curry powder - 25ml
- 3 tablespoons fruit chutney - 45ml, like Mrs Ball's Peach Chutney
- Tabasco - to taste
- few grinds black pepper - to taste
Instructions
- Cook the pasta in salt water according to the package directions. Don't overcook it as it will continue absorbing the curry sauce it will be dressed with.500 gram uncooked, dry pasta
- Once cooked, drain it well using a colander. After draining, transfer the pasta to a large bowl.
- Finely chop the red bell pepper and the onion.1 red bell pepper, 1 red onion
- Mix together the tomato sauce, vinegar, olive oil, sugar, curry powder, chutney, tabasco sauce and black pepper in a bowl.200 millilitre tomato sauce, 100 millilitre white vinegar, 100 millilitre oil, 180 millilitre granulated sugar, 5 teaspoons mild curry powder, 3 tablespoons fruit chutney, Tabasco, few grinds black pepper
- Add the chopped vegetables to the pasta. Mix well.
- Add the sauce and stir it through. When incorporating the sauce into the pasta, avoid adding it all at once at first. Different kinds of pasta absorb water differently during cooking, expanding less, so you might need slightly less sauce for some types. Add some sauce, stir it in and decide whether to add more or stop.
- Cover the bowl with plastic wrap and store it in the fridge overnight. Give it a stir once or twice to distribute the dressing.
- Transfer the curry noodle salad to a serving dish and finish off with a scattering of chopped parsley, basil or coriander if you prefer.
Notes
- Avoid overcooking the pasta, as it will sit in the dressing for hours, continuing to absorb liquid. Cook it al dente and drain it thoroughly.
- When incorporating the sauce into the pasta, avoid adding it all at once. Different kinds of pasta absorb water differently during cooking, expanding less, so you might need slightly less sauce for some types. Add some sauce, stir it in and decide whether to add more or stop. Most of the time, you'll likely use all the sauce.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
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Ange says
What a fantastic recipe! My mom used to make this salad for braais, and I've been searching for a recipe that matches hers ever since. I didn't need to use all the sauce, as you suggested. It's amazing what a difference it makes when you prepare the salad the day before – it's a crucial step. Plus, the kids enjoyed it, which is a bonus!
Maretha Corbett says
Hey Ange!
Wonderful! I'm so glad you enjoyed it, especially the kids - they can often be a challenge when it comes to salads! We love this recipe for a braai too because it's substantial, much like potato salad but with a different twist.
Thanks for letting us know it was a resounding success.
Maretha.